I’m not going to lie about this… I’ve always hoped to raise a little gourmand.
Having being brought up upon some of the blandest food known to mankind, I’m really quite astonished that I ended up in the profession I did. As tasty and nutritious as my Mum’s food was, she has always been a super-sensitive taster, and hence seasoning never really made an appearance around our breakfast/lunch/dinner/supper table. And as was much the trend back in the 70s, fat was also always very much eschewed.
So what happened?
How on earth did I grow up to enjoy food as much as I do today, with so little time for junk food, and no allergies/intolerances to speak of? (except for the kiwi-eyes-bleeding-thing, but we’ll cover that in due course)
In the next few months we’ll be looking at how a young child’s palate is formed and, with the contribution of many experienced parents, we’ll try to understand just what makes for a mini gourmand, or not (as the case may be).
As with our Just The Tip series, this is a veritable minefield of conflicting philosophies and arguments, so strap yourself in as it’s sure to be an interesting ride.
And just so you know, to get this out of the way… our child’s favourite food… haggis.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he’s been thinking about this topic a hell of a lot recently… time to put those thoughts into words.